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Almond Macarons

Cook Time:
15 Minutes
Serves Up To:
24 Servings

Nutrition Information

Total Fat4.5g
Total Carbohydrates15g
Dietary Fiber<1g



  • 1½ cups powdered sugar
  • 3 large egg whites, brought to room temperature
  • 2 tablespoons granulated sugar
  • ½ teaspoon cream of tartar

Vanilla Buttercream Filling:

  • 4 tablespoons unsalted butter at room temperature
  • ¼ teaspoon salt
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract



    1. Preheat oven to 300°F.

    2. Line two baking sheets with parchment paper.

    3. Combine almond flour and powdered sugar in a food processor and process until very fine, about 40 seconds. Sift into a bowl to remove any large clumps.

    4. In a stand mixer, whip eggs on medium-high speed until soft peaks form. Add granulated sugar and cream of tartar while machine is running. Continue to whip until stiff and glossy peaks form

    5. Using a rubber spatula, gently fold in almond flour mix one third at a time. Do not over mix. Transfer mixture into a large piping bag.

    6. Pipe 1-inch circles onto the parchment paper, leaving 2-inches of space in between. Tap trays against the countertop to release extra air from cookies. Let sit for 30 minutes, until they form a dry skin.

    7. Bake 18 to 20 minutes, turning pans halfway through baking. Keep a close eye, as they will brown quickly.

    8. Let cookies cool completely before removing from pans.

    Vanilla Buttercream Filling

    1. For filling, beat butter with salt until fluffy, about 2 minutes.

    2. Slowly add powdered sugar and vanilla and beat until light and smooth, about 3 to 4 minutes.

    3. Transfer to piping bag and pipe between two cookies.

    Made with these products:

    One pound bag of Blue Diamond finely sifted almond flour
    Almond Flour